Chef Dan Barber
Dan Barber was the chef at Family Meal at New York’s Blue Hill restaurant and Blue Hill at Stone Barns in Westchester, where he practiced a kind of close-to-the-land cooking married to agriculture and stewardship of the earth. He stepped down to practice “new model [that] will be a diversity-focused chef-in-residence concept.” As described on Chez Pim: “Stone Barns is only 45 minutes from Manhattan, but it might as well be a whole different universe. A model of self-sufficiency and environmental responsibility, Stone Barns is a working farm, ranch, and a three-Michelin-star-worthy restaurant.” It’s a vision of a new kind of food chain.
Barber’s philosophy of food focuses on pleasure and thoughtful conservation—on knowing where the food on your plate comes from and the unseen forces that drive what we eat. He’s written on US agricultural policies, asking for a new vision that does not throw the food chain out of balance by subsidizing certain crops at the expense of more appropriate ones.
Appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture’s board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table.
In 2009, Barber received the James Beard award for America’s Outstanding Chef, and was named one of the world’s most influential people in Time’s annual “Time 100” list. In 2014 he published The Third Plate: Field Notes on the Future of Food.
571: Chef Dan Barber, part 1: Supporting the whole ecosystem and farmers at every turn
Dan Barber is helping revitalize our food system. We start by going over his background, how fear drove him maybe most of all.
Then we get into what drives food: farms and soil combined with creativity. His goal is supporting farming from the most basic level. He doesn’t oppose people shopping farmers markets. He comes alive describing discovering what farmers who know the land learned to practice: diversity, rotation, and all what it takes to grow wheat, for starters. The whole ecosystem.
I hear him sharing joy, passion, fun, curiosity, discovery, health, and deliciousness. It comes through community, practice, honoring nature and tradition.
Prepare to be fascinated.